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First, I find it incumbent to explain that this is an Instructable for pasties, pronounced pass-tees not pay-stees (something completely different).  This type of pasty is a traditional dish invented in Cornwall, England.

Now that most readers have hit the back button, a little background:  traditional Cornish pasties (also known as tiddy oggy in Cornish dialect) is round pastry dough folded in half and filled with uncooked beef, potato, rutabaga (also known as a swede) and onion and then baked.  The Cornish pasty has a long and interesting history, which you can read about on Wikipedia.

Also, remember to always read the recipe all the way through before starting, as each step has a separate set of ingredients.

Addendum:  I changed the name to "The Cornish Pasty-Inspired Pasty" from "Cornish Pasty" as a few people commented that Cornish pasties now have European Protection status.  While I didn't break any laws, I didn't want to step on anymore toes.  Also, real Cornish pasties are side-crimped, not top-crimped like mine, and there are NO carrots (but rutabaga instead) in Cornish pasties.

Step 1: The Crust

The crust is a simple Pâte Brisée and the recipe makes enough for 6-8 pasties (you can get 8, if you re-roll out your scrap dough).  Always use COLD ingredients (especially the butter and water) when making pastry crust.

Ingredients:

2 1/2 cups all-purpose flour
1 tsp. salt
1 cup COLD unsalted butter, cut into small pieces
1/4 - 1/2 cup COLD water

Combine the flour and salt with a food processor or by hand in a large mixing bowl.  Add the butter.  If using a food processor, pulse to combine until texture is that of course crumbs (about 10-15 seconds).  Otherwise, use a pastry cutter, two knives or your fingers to cut the butter in to achieve a resemblance of course crumbs.  Add 1/4 cup of water in a steady stream, pulsing or continuing to cut in until the dough pinches together easily.  Add up to 1/4 cup more water if needed.

Divide the dough in half onto two separate pieces of plastic wrap.  Use the plastic to help you form each half into flattened discs.  Wrap each in the plastic and refrigerate for about one hour (use within a couple days or freeze for up to one month).

In the meantime, make the filling.

Step 2: The Meat & Vegetable Filling

If you look at my pictures, I have double the amount of filling ingredients than I need, but the recipe below is what is needed for 8 pasties.  See the pictures for the appropriate size of the diced vegetables.

Ingredients:

1 lb. ground or cubed meat (I used half ground beef and half ground lamb)
1 potato (or 1/2, if using a medium russet), diced
1-2 medium carrots (or rutabaga for traditional Cornish pasty), diced
1/2 medium onion, diced
Salt and pepper to taste

Combine all of the ingredients with your hands.  Set aside, or refrigerate if you think you might be a little slow with rolling pin.

Step 3: Assembly & Baking

Ingredients:

About 4 Tbsp. butter, cut up into 24 pieces (3 per pasty)
1-2 Tbsp. water
1-2 Tbsp. heavy whipping cream OR milk

Preheat the oven to 425 degrees Fahrenheit.

Cut a 6-7" diameter circle out of paper to use a template--or find something else to use similarly (I used the top of my sugar container).

Prepare your work area by lightly flouring the clean surface and your rolling pin.

Remove one disc from the refrigerator and cut into thirds. Form each third into a flattened disc and lightly flour the tops. Roll each third out enough so that the template completely fits on top of the dough. Use a knife or kitchen shears to cut around the template. Save the scraps. Do the same with the other disc. Mold the scraps into a flattened disc and cut in half. Make two more circles as before.

Place about 2/3 - 3/4 cup of filling in the center of each circle of dough.  Top the filling off with three pieces of butter each.  Dab your finger or a pastry brush in the water and gently drag it around the edge of the dough, creating about a 1/2" border.  Seal each pasty by bringing the sides together and pinching close and crimping with your fingers or a fork.  Use a knife to create vent holes along the top.

Place each pasty on a parchment-lined baking sheet, giving a couple of inches space between each.  Brush the pasties with the heavy cream or milk.

Bake for 40-50 minutes, until golden brown.

The insides will be piping hot, so be careful and enjoy!
So many errors<br><br>Firstly, due to new laws it cannot be called a Cornish Pasty if it's not made in Cornwall, second, WHY have you put carrots in it and thirdly, your crimping is all wrong, it should be on the side not the top and folded over properly, not just squeezed together.<br>Yours look like good pasties, but don't call them Cornish! :)
I did not mean to offend anyone, so I changed the name to &quot;The Cornish Pasty-Inspired Pasty.&quot; Is that satisfactory? <br><br>I don't think you can call my use of carrots an error, as I mentioned twice that traditional Cornish pasties use rutabaga, not carrots. I used carrots because I like them a lot more than rutabaga. <br><br>I guess I could have mentioned that real Cornish pasties are side-crimped, not top-crimped. When the pasties are so fat, I just find it easier to top-crimp them. Prior to receiving European Protection status, did all Cornish bakers only side-crimp them?<br><br>Anyway, thanks for your critique!
<p>All goes in how you were raised. <br>I grew up in Michigan in an area that makes Escanaba look like Metropolis.<br>Pasties were always filled with &quot;meat, potatahs, rutabagahs, and lard&quot;. And they were always top crimped because of being overstuffed.<br><br>A shoppe that specialized in pasties with different fillings opened up ages ago in Traverse City. They're all top crimped.<br><br>Living in Buffalo now and there's a place called Parker's Proper (formerly known as the English Pork Pie Co.) which sometimes does pasties for the lunch pies. I always miss those days so can't tell you if they top crimp or not. <br><br>So I say keep on with your top crimping. It may not be a &quot;true&quot; Cornish Pasty done that way ... but it's a superior one. :-) </p>
Don't worry, its an EU law so over there in America you can call it whatever you want!
I have had pasties since I was a child living in the U.P. of Michigan. Ingredients vary by the person making them. I always use potatoes, carrots, celery, onion, ground meat, and rutabaga (shredded or cut small due to strong flavor). I side crimp. No matter how they are made, they are tasty!!! I put ketchup on mine.... ;)
Instead of brushing with milk, try brushing with a beaten egg for a nice shiny finish.
Seeing variants of the pasty crop up all over the place, why not call it something like a Devon pasty (Devon being the next county over from Cornwall). No rules there on whether you can have carrot, or where the crimp should be. <br> <br>Alternatively call them &quot;oggies&quot; which what most Cornish people I know call them. <br> <br>(BTW I'm Cornish by birth. I and my family have always crimped at the top. The European ruling is stupid and way too restrictive). <br> <br>My only comment really is that you should try using cubed meat rather than ground. I know ground is easier to work with, but you get a much nicer gravy from cubed. You just have to adjust your cooking times slightly. <br> <br>Also stick with just one type of meat, so you can pick herbs and spices accordingly. Beef pasties are nice with a decent pinch of black pepper (I always associate beef oggies with being quite peppery). You could also try adding a splash of ale or stout. For lamb, you have to go with mint. Why not try cubed pork with a bit of cubed apple or some apple sauce mixed in, or pork and sage?
I'm all about keeping and maintaining a cultural attachment to food, as it is rich in history and content about who we are as a people, regardless of from where you hail. It is important to understanding who we are by remembering who we were, and what better way than by understanding how we cooked and how we ate? <br> <br>That being said, as a American Southern-raised boy, good food is good food, and you could call this &quot;pouchy pockety thing full of good stuff,&quot; and I'd be there with my fork ready. MM! Do these ever get served with gravy? Wonderful instructable!! - Pj
&quot;Good food is good food.&quot; No matter from where ever one comes, can't argue with that. I've never had these with gravy, but I imagine that would be a tasty combination. Thanks!
I Love pasties! I grew up in Northern Minnesota Iron mining country, a place awash with old mining families of German, Scandinavian, Polish and English descent. My great grandfather was a miner (lost an eye to a falling rock, had a glass one ever after) and the miners in those days loved to bring pasties into the mines for lunch. They were little self contained meals full of starch, great for heavy laborers. I grew up eating pasties all the time, they are one of the best foods in my opinion. <br><br>Although I'd choose rutabaga and side-crimping any day (it's what I grew up with), I'm not picky. Tasty food is tasty food, and yours look delicious. Also, when I visited London the street vendors sold many varieties of pasties that didn't conform to the cornish tradition (for example, broccoli and cheese).<br><br>Great 'ible!
good)
mmm, pasties are my favourite!
One of my favorites too!
Great instructable and wonderful meal. Simple ingredients yield extra fancy taste!
Thank you!
As AndyGadget said, the &quot;Cornish Pasty&quot; now has protected status, which is nice but it does have some weird consequences. Being in the US you're exempt, but it now means that the pasty has to be made in Cornwall to be called a Cornish Pasty (or prepared here and baked elsewhere). Even more bizarrely, top crimping is not allowed!! If I were to make your pasty here in Cornwall, because its not &quot;side crimped&quot; I wouldn't be allowed to call it &quot;Cornish&quot;.<br><br>There is nothing finer than a Cornish Pasty and yours look brilliant!
Thanks for the compliment. I don't want to upset anymore people, so I changed the title to &quot;The Cornish Pasty-Inspired Pasty.&quot;
<br> Yea, they look good.<br> <br> L<br>
Thank you!
Thank you!!<br><br>Beth<br>;&bull;)
No problem.
<strong>&nbsp;</strong><br> They look good!<br> Well done for mentioning the traditional Cornish pasty does not contain carrot.<br> Suggesting it to a Cornishman is likely to result in you being thrashed across the Tamar bridge out of the county.<br> The Cornish pasty - without carrots - even has <a href="http://blogs.findlaw.co.uk/solicitor/2011/02/eu-law-cornish-pasty-granted-protected-status-by-eu.html">European Union protected status.</a><br> <br> Interesting little rhyme :- &quot;By Tre Par Pol and Pen, ye shall know the Cornishmen.&quot;<br> (People, at least in the UK, with surnames starting with those syllables are likely to originate from Cornwall.)<br>
Thanks for the information. Pretty interesting.

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